These bite-sized lemon cheesecakes are a perfect mix of tangy lemon curd, creamy cheesecake, and soft meringue. I love how they turn the classic lemon meringue pie into elegant, single-serve desserts—perfect for spring gatherings, baby showers, or simply when I crave something refreshing and sweet. Mini Lemon Meringue Cheesecakes

Why You’ll Love This Recipe

I love this recipe because:

It blends three perfect layers: a crunchy cookie crust, a rich cheesecake center, and a light, toasted meringue topping.
The lemon flavor is bright and fresh, giving a delightful contrast to the creamy texture.
They’re mini-sized, so they’re easy to serve and look stunning on a dessert table.
The process is simple but gives bakery-style results that always impress.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crust:

24 Nilla wafer cookies, finely crushed
2 ¼ teaspoons granulated sugar
3 tablespoons unsalted butter, melted

For the cheesecake filling:

16 ounces (450 g) cream cheese, softened
½ cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 large eggs, room temperature

For the lemon curd:

¼ cup fresh lemon juice
1 teaspoon lemon zest
⅓ cup granulated sugar
2 tablespoons unsalted butter
2 large egg yolks

For the meringue topping:

3 large egg whites
⅓ cup granulated sugar
Pinch of salt

Directions

Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
Make the crust: Mix crushed Nilla wafers, sugar, and melted butter in a bowl. Press about one tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
Make the cheesecake filling: Beat the cream cheese until smooth. Add sugar, lemon zest, lemon juice, and vanilla extract, and mix until combined. Add the eggs one at a time, mixing gently after each addition.
Spoon the filling evenly over the crusts. Bake for 18–20 minutes, or until the centers are just set. Cool completely, then refrigerate for at least 2 hours.
Make the lemon curd: In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, butter, and egg yolks. Cook until the mixture thickens and coats the back of a spoon. Let it cool before topping the cheesecakes.
Make the meringue: Beat egg whites with a pinch of salt until foamy. Gradually add sugar and continue to beat until stiff, glossy peaks form.
Assemble: Spoon or pipe a small amount of lemon curd onto each cheesecake. Top with meringue and use a kitchen torch to lightly toast the tops, or broil briefly until golden.
Chill until ready to serve.

Servings and Timing

This recipe makes about 12 mini cheesecakes.

Prep time: 30 minutes
Cook time: 25 minutes
Chill time: 2–4 hours
Total time: About 3 hours

Variations

Replace Nilla wafers with graham crackers or digestive biscuits for a classic cheesecake crust.
Add a swirl of blueberry or raspberry puree to the cheesecake filling before baking.
Use lime instead of lemon for a tropical twist.
Skip the meringue and top with whipped cream for a lighter option.
Make them no-bake by using gelatin in the cheesecake filling and chilling instead of baking.

Storage/Reheating

I store these cheesecakes in an airtight container in the refrigerator for up to 4 days. They taste best when chilled. I don’t recommend reheating them since the texture can change. If I plan to serve them later, I keep the meringue separate and add it right before serving. They can also be frozen (without meringue) for up to 2 months—just thaw in the fridge before serving.

FAQs

Can I make these cheesecakes ahead of time?

Yes, I often bake the cheesecakes and prepare the lemon curd a day before. I add the meringue right before serving so it stays fresh and fluffy.

Do I need to use a water bath?

No, these are small enough that they bake evenly without cracking. I just avoid overbaking and make sure my ingredients are at room temperature.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled juice works if that’s what I have on hand. I still try to add fresh zest for brightness.

What can I use instead of Nilla wafers?

Graham crackers, shortbread cookies, or even digestive biscuits work well as a substitute.

How do I know when the cheesecakes are done?

I look for slightly set edges and a soft center that still jiggles a bit. They’ll firm up as they cool in the refrigerator.

Conclusion

I truly enjoy making these mini lemon meringue cheesecakes—they’re tangy, creamy, and perfectly portioned. Each bite offers a burst of lemon with a soft, rich texture. Whether I make them for guests or just to treat myself, they always bring a little sunshine to the table.